Cut the pork ribs into small sections, each about 3-5 cm long. Soak the ribs in clean water for 30 minutes, changing the water 1-2 times. This step helps to remove blood and impurities, reducing the odor. After soaking, remove the ribs, drain, and set aside.

Peel the corn, remove the silk, and cut it into small segments about 3-4 cm thick. Then, chop into strips. Peel the carrot and cut into large chunks. Peel the Chinese yam, cut it into small sections, and place them in clean water to prevent oxidation. Tie the spring onion into a bundle, slice the ginger.

In a pot, add the pork ribs and cover them with cold water. Add 1 tsp of Shaoxing wine. Bring to a boil over high heat, skimming off any foam that rises to the surface. Once the water boils, blanch the ribs for 3-5 minutes, then remove the ribs and rinse them under hot water. This removes any residual blood and impurities.

Place the blanched ribs into a stew pot, add enough hot water to cover the ribs, and toss in the spring onion and ginger slices. Cover the pot and simmer for 45 minutes. If you don't have a stew pot, you can use a regular clay pot on low heat for about 45 minutes, or a pressure cooker for 20-30 minutes after it reaches full pressure.

After 45 minutes, open the lid and add the corn, carrot, and Chinese yam. Stir well, cover, and continue simmering for another 20 minutes. This allows the flavors to meld together and enrich the soup's taste.

After 20 minutes, taste the soup and add salt to your liking. Stir to combine and garnish withgoji berries andchopped spring onion. Serve it hot and enjoy this flavorful, nourishing soup!